As Margarita-Fueled Cinco de Mayo Nears, Mexican Restaurants Ask Customers to Harvest From Home

FULLERTON, Calif.—When Matador Cantina's general manager Dave Dennis saw recently that a sharp rise in the price of limes was putting the squeeze on this Mexican restaurant, he called his mother.

But the limes on the tree in her yard here weren't ripe. So he asked his staff to hit up their friends for limes. He got just a few. With his cantina in need of 1,000 limes a week to use in cocktails, Corona beer and food, he decided to go...